| At the same time,Xinjiang is rich in traditional Chinese medicine resources.The development and utilization of polysaccharide traditional Chinese medicine has become the main research direction in the field of biology in China.People's health consciousness is gradually enhanced,and the development of functional wine is more urgent.In this study,Xinjiang grape distilled wine was used as base wine,and Lycium barbarum and Glycyrrhiza were used as raw materials.The fermentation broth of Lycium barbarum and Glycyrrhiza was obtained by compound fermentation of low alcohol producing yeast and high polysaccharide producing lactic acid bacteria.The effects of fermented liquid prepared by three kinds of processing methods on the aroma of wine made from Lycium barbarum and Glycyrrhiza were analyzed.The effects of wine made from Lycium barbarum and Glycyrrhiza on immune regulation function and intestinal flora of mice were studied:(1)Taking Xinjiang wine grape Riesling as raw material,grape distilled liquor was obtained by brewing and distillation as base liquor.Taking Xinjiang medicine and food homologous plants Lycium barbarum and Glycyrrhiza as raw materials,low yield alcohol yeast and high yield polysaccharide lactic acid bacteria were used for compound fermentation to obtain Lycium barbarum and Glycyrrhiza fermentation liquid.The Lycium barbarum and Glycyrrhiza fermentation liquid were blended to obtain Lycium barbarum and Glycyrrhiza preparation liquor.In order to further improve the quality of Lycium barbarum and Glycyrrhiza liquor,the key fermentation technology of Lycium barbarum and Glycyrrhiza fermentation broth was determined by single factor and response surface methodology.The optimal fermentation conditions were obtained as follows: the inoculation ratio of yeast and lactic acid bacteria was2?4,the initial p H was 5.00,the fermentation temperature was 26?,the total polysaccharide content was4.37 mg/ml,and the alcohol content was 4.26% vol.Under these fermentation conditions,Lycium barbarum and licorice fermentation liquid was blended with grape distilled wine to obtain a typical Lycium barbarum and Glycyrrhiza liquor with high content of total polysaccharide,harmonious aroma of Chinese herbal medicine and wine,mellow taste,bright and clear color.(2)Based on fuzzy mathematics evaluation method,three different processing technologies of Lycium barbarum and Glycyrrhiza liquor were evaluated.Combined with HS-SPME-GC-MS technology,the influence of three processing technologies on the aroma of Lycium barbarum and Glycyrrhiza liquor was analyzed.Principal component analysis(PCA)was used to explore the type and relative content of aroma substances in Lycium barbarum and Glycyrrhiza liquor.The results showed that: the overall score of the fermented wine was the highest,the aroma was rich,and the characteristic flavor was outstanding.The HS-SPME-GC-MS detection results were consistent with the fuzzy mathematics evaluation results.Therefore,the best processing technology of the fermented wine was determined as the fermentation method of Lycium barbarum and Glycyrrhiza;72 volatile substances were detected in three kinds of wine and base wine,and the results were analyzed by principal component analysis The results showed that esters,alcohols,acids and aldehydes were the important components affecting the aroma of Lycium barbarum and Glycyrrhiza liquor.(3)The Immunosuppressive Model of KM male mice was established by injecting cyclophosphamide(CY).After the last intragastric administration,the animal mass,organ index,phagocytic index,immunoglobulin G(IgG),immunoglobulin M(IgM),interleukin-6(IL-6)and interferon-? were determined The levels of interferon-? and tumor necrosis factor-? were measured.Results: compared with the model group,the contents of IgG,IgM,IL-6,IFN-? and IFN-? in the medium dose group were significantly changed.The results showed that Lycium barbarum and Glycyrrhiza liquor could effectively improve the immune function of KM mice.(4)Objective to study the effect of Lycium barbarum and Glycyrrhiza liquor on intestinal microflora of immunosuppressive mice.The results showed that Bacteroidetes and Firmicutes accounted for 96.37%of the total sequence number,which were the dominant bacteria in each group;the dominant bacteria in each group were Muribaculaceae,Rikenellaceae and Ruminococcaceae,which accounted for 72.63% of the total sequence number.Compared with the model group,the number of Lactobacilliaceae in Lycium barbarum and Glycyrrhiza liquor group was higher.There was a significant increase in the amount of water.In conclusion,after the male KM mice with CY induced immunosuppression were given a certain dose of Lycium barbarum and Glycyrrhiza liquor,the intestinal harmful microorganisms were inhibited,and the beneficial microorganisms were propagated,and then the structure of intestinal flora was changed to achieve the effect of regulating intestinal immunosuppression. |
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